![](\"https:\/\/argentinareloaded.com\/wp-content\/uploads\/2023\/06\/FOTO-BODEGA-PIELIHUESO-OK.jpg\")
<\/a><\/span><\/div><\/div><\/div>Pielihueso<\/h3><\/div>Pielihueso was born in 2017, when Alejandro Bartolom\u00e9 took a turn in his career as an agronomist and decided to dedicate himself to cultivating and producing something that does good for planet Earth (and himself along the way). We work the vineyard organically (certification is on the way) and with little intervention in the winery. That means, removing and adding as little as possible so that the wine is fermented grape juice, and that's it. We are not guided by a formula or a market need to make wines, but rather by understanding the grapes we have and their possibilities.<\/p>\n<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div><\/div>![](\"https:\/\/argentinareloaded.com\/wp-content\/uploads\/2024\/07\/PIELIHUESO-ROSADO--569x1024.jpg\")
<\/a><\/span><\/div><\/div><\/div><\/div><\/div>Pielihueso Rosado Primero\u00a02023<\/span>\u00a0– TS<\/h3><\/div>Province: Mendoza
\nRegion: IG Los Chacayes, Tunuy\u00e1n
\nSubregion: Los Chacayes Alto
\nElevation: 1.250 masl
\nVarietal: Petit Verdot
\nVineyard size: 0.5 hectares
\nVineyard age: 15 years old
\nNumber of plants per hectare: 4.666 plants
\nYields: 6.000 kg
\nIrrigation: drip irrigation
\nSoil composition: alluvium and stony
\nTraining method: trellis
\nHarvest date: 10th March
\nType of viticulture: ecologic and sustainable<\/p>\n
We destem the grapes and press them in a pneumatic press. The juice goes to a 3,000 liter stainless steel tank where fermentation takes place spontaneously. Post fermentation, part of the wine remains in a stainless steel tank and 20% goes to a ceramic amphora. After 6 months of aging in these containers, the wine is bottled. It does not have added SO2, but a slight filtration to avoid possible re-fermentations.
\nWhole cluster: no
\nYeast: indigenous
\nFermentation container: stainless steel
\nMaceration technique: no maceration
\nFermentation temperature: 16\u00ba-20\u00b0C
\nLength of fermentation: 20 days
\nMalolactic fermentation: yes, naturally in the tank
\nAging container size\/material: 2.000 liters stainless steel tank and 500 liter ceramic amphora
\nAging time in container: 6 months
\nAging time in bottle: 7 months<\/p>\n
Analytical data
\nAlcohol: 14%
\nResidual sugar: 1,8 g\/l
\nAcidity: in tartaric 5.9 g\/l
\nSulfites: 18 mg\/l<\/p>\n
Winemaker: Sebatian Bisole and Celina Bartolome<\/p>\n<\/div><\/div><\/div>
Pielihueso was born in 2017, when Alejandro Bartolom\u00e9 took a turn in his career as an agronomist and decided to dedicate himself to cultivating and producing something that does good for planet Earth (and himself along the way). We work the vineyard organically (certification is on the way) and with little intervention in the winery. That means, removing and adding as little as possible so that the wine is fermented grape juice, and that's it. We are not guided by a formula or a market need to make wines, but rather by understanding the grapes we have and their possibilities.<\/p>\n<\/div><\/div><\/div>
<\/a><\/span><\/div><\/div><\/div>Pielihueso Rosado Primero\u00a02023<\/span>\u00a0– TS<\/h3><\/div>Province: Mendoza
\nRegion: IG Los Chacayes, Tunuy\u00e1n
\nSubregion: Los Chacayes Alto
\nElevation: 1.250 masl
\nVarietal: Petit Verdot
\nVineyard size: 0.5 hectares
\nVineyard age: 15 years old
\nNumber of plants per hectare: 4.666 plants
\nYields: 6.000 kg
\nIrrigation: drip irrigation
\nSoil composition: alluvium and stony
\nTraining method: trellis
\nHarvest date: 10th March
\nType of viticulture: ecologic and sustainable<\/p>\n
We destem the grapes and press them in a pneumatic press. The juice goes to a 3,000 liter stainless steel tank where fermentation takes place spontaneously. Post fermentation, part of the wine remains in a stainless steel tank and 20% goes to a ceramic amphora. After 6 months of aging in these containers, the wine is bottled. It does not have added SO2, but a slight filtration to avoid possible re-fermentations.
\nWhole cluster: no
\nYeast: indigenous
\nFermentation container: stainless steel
\nMaceration technique: no maceration
\nFermentation temperature: 16\u00ba-20\u00b0C
\nLength of fermentation: 20 days
\nMalolactic fermentation: yes, naturally in the tank
\nAging container size\/material: 2.000 liters stainless steel tank and 500 liter ceramic amphora
\nAging time in container: 6 months
\nAging time in bottle: 7 months<\/p>\n
Analytical data
\nAlcohol: 14%
\nResidual sugar: 1,8 g\/l
\nAcidity: in tartaric 5.9 g\/l
\nSulfites: 18 mg\/l<\/p>\n
Winemaker: Sebatian Bisole and Celina Bartolome<\/p>\n<\/div><\/div><\/div>
Province: Mendoza
\nRegion: IG Los Chacayes, Tunuy\u00e1n
\nSubregion: Los Chacayes Alto
\nElevation: 1.250 masl
\nVarietal: Petit Verdot
\nVineyard size: 0.5 hectares
\nVineyard age: 15 years old
\nNumber of plants per hectare: 4.666 plants
\nYields: 6.000 kg
\nIrrigation: drip irrigation
\nSoil composition: alluvium and stony
\nTraining method: trellis
\nHarvest date: 10th March
\nType of viticulture: ecologic and sustainable<\/p>\n
We destem the grapes and press them in a pneumatic press. The juice goes to a 3,000 liter stainless steel tank where fermentation takes place spontaneously. Post fermentation, part of the wine remains in a stainless steel tank and 20% goes to a ceramic amphora. After 6 months of aging in these containers, the wine is bottled. It does not have added SO2, but a slight filtration to avoid possible re-fermentations.
\nWhole cluster: no
\nYeast: indigenous
\nFermentation container: stainless steel
\nMaceration technique: no maceration
\nFermentation temperature: 16\u00ba-20\u00b0C
\nLength of fermentation: 20 days
\nMalolactic fermentation: yes, naturally in the tank
\nAging container size\/material: 2.000 liters stainless steel tank and 500 liter ceramic amphora
\nAging time in container: 6 months
\nAging time in bottle: 7 months<\/p>\n
Analytical data
\nAlcohol: 14%
\nResidual sugar: 1,8 g\/l
\nAcidity: in tartaric 5.9 g\/l
\nSulfites: 18 mg\/l<\/p>\n
Winemaker: Sebatian Bisole and Celina Bartolome<\/p>\n<\/div><\/div><\/div>